To pickle a tongue, wash and trim it, brine it, boil it, and skin it. This 14-day recipe requires a beef tongue, a knife, garlic, salt, peppercorns, cloves, bay leaves, nutmeg, brown sugar, ginger, paprika, water, saltpeter, a marinating dish, a zippered plastic bag, a brick, a pot and a stove.
- Wash and trim the tongue
Rinse the meat, and remove the fat.
- Brine the meat
Rub the meat with three minced garlic cloves, two crumbled bay leaves, 1/2 cup kosher salt, 1 tablespoon brown sugar, 1/8 teaspoon ground nutmeg, 1/8 teaspoon sweet paprika, 1 teaspoon black peppercorns and 1/2 teaspoon whole cloves. Put 1 teaspoon saltpeter into a large plastic zip-top bag, stir in 1/2 cup warm water, and add the meat. Lay the package in a marinating dish, and set a brick on top of the bag. Refrigerate the tongue for 14 days, turning the bag over every two or three days.
- Boil the tongue
Take the tongue out of the refrigerator, open the bag, and pour out the brine. Fill a large pot with cold water, add the tongue, bring the liquid to a boil, and then pour out the water. Repeat this process three more times. Fill the pot again, boil the water, reduce the heat, cover the pot, and simmer the tongue for two hours.
- Skin the meat
Lift the tongue out of the pot, pull off the skin, and let the meat cool. Slice and serve the tongue.